Traditional Spaghetti N Meatballs Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
HOFFMANS CROCKERY FAVORITES---
1 lb: spaghetti, cooked
1: parmesan cheese, grated, opt
SAUCE
1: onion, chopped
1: carrot, peeled, chopped
1: celery stalk, chopped
1 centiliter: garlic, crushed
1 can: 8-oz. tomato sauce,
1/4 cup: dry red wine,
2 teaspoon: fresh basil, chopped
2 teaspoon: fresh oregano, chopped
1 teaspoon: fresh thyme, chopped
1 teaspoon: worcestershire sauce,
1/2 teaspoon: salt,
1/8 teaspoon: pepper,
1 can: 28-oz. italian tomatoes with juice, chopped
MEATBALLS
1 lb: lean ground beef,
1/2 lb: mild italian sausage,
1/2 cup: seasoned dry breadcrumbs,
1: egg, slightly beaten
1/4 cup: milk,
Directions:
In slowcooker, combine sauce ingredients. In medium bowl, combine meatball
ingredients. Form into 20 to 22 (1.1/2") meatballs. Carefully place in
sauce in slowcooker. Cover and cook on LOW 7 to 8 hrs. Spoon hot mixture
over cooked spaghetti or other pasta. Sprinkle with Parmesan cheese, if
desired.
Per serving - 483 cal, 26 g pro, 57 g carbo, 16 g fat, 85 mg chol, 847 mg
sod
Author - Mable Hofffman
Yield: 6 servings
Source from luhu.jp
ingredients. Form into 20 to 22 (1.1/2") meatballs. Carefully place in
sauce in slowcooker. Cover and cook on LOW 7 to 8 hrs. Spoon hot mixture
over cooked spaghetti or other pasta. Sprinkle with Parmesan cheese, if
desired.
Per serving - 483 cal, 26 g pro, 57 g carbo, 16 g fat, 85 mg chol, 847 mg
sod
Author - Mable Hofffman
Yield: 6 servings
Source from luhu.jp